This week, my friend Tammy has been visiting. She loves to cook. One night, she made this chicken tortilla soup and it was so yummy. I just had to share it with you guys.
Kristin's Kitchen: Uncle Ron's Chicken Tortilla Soup
Author: couponingtodisney.com
Recipe type: Dinner
Ingredients
- 6 c. of chicken broth (I like Better than Bouillon)
- 1 tsp sage
- 2 Cans of Mexican Style tomatoes
- 2 Cans of Regular Tomatoes
- 1 Can of whole kernel corn
- 1 tbsp diced garlic
- 1 tbsp ground cumin
- ½ tsp of ground red pepper
- 2 or 3 whole chicken breasts
- 2 tsp onion powder
- 1 tsp ground oregano
- 1 tbsp cilantro (use the kind from the tube found in the produce department)
- 1 Lime- juiced (about ¼ cup of juice)
- 1 bag of shredded Colby/jack cheese
- Your favorite corn chips or brown corn tortillas
Instructions
- Add chicken breasts to 6 cups of broth. Stew until done and tender. Then remove from broth and let cook enough to handle.
- Add all ingredients to the broth except the tortilla chips, Cilantro, Lime Juice and cheese.
- Cook slowly for approx. 20 minutes.
- When the chicken has cool enough to handle, shred the meat (long pulled pieces of chicken). Put the chicken into the broth mixture.
- After it’s cooking slowly (it should be smelling very good by now), check for taste. You may want to add salt or pepper, hot stuff, etc.
- When you think it’s done, add the cilantro and lime juice. Stir it.
- To serve: crush chips, add soup and garnish with cheese and jalapenos if you wish.
See more recipes from Kristin’s Kitchen.
(Thanks Tammy!)
This is very similar to a recipe I’ve been making for years. We like to garnish it with diced avocado along with chips and cheese. It also freezes very well (without the garnishes, of course!)
Best Enchilada Soup!!!!
These are 2 friends that have changed to their liking. This soup is so good! The first original recipe was meatless, I like the meat version best!
A Friend’s a dapted this recipe from a cookbook. She increased and added some new ingredients.
Time to prepare: approx. 1 ½ hours. You can keep on low for hours. It freezes very well.
3 – 15 oz. cans red kidney beans (I increased
the amount. You can try other beans) 2 cups diced onion (1 large)
4 – 21/4 oz. cans sliced black olives 3 – 15 oz. cans tomato sauce
1 – 15 oz. can diced Mexican tomatoes 1 – 2 oz. can diced green chilies (I omit this if
the Mexican tomatoes contain chiles).
1 – 19 oz. can/jar enchilada sauce 2 cups sour cream
½ lb. grated cheddar cheese ¼ lb. grated Jack cheese
½ dozen corn tortillas torn into pieces I – 16 oz. bag frozen corn (I add)
1pkg. vegetarian ground ‘meat’-optional (I add sometimes)
You’ll make everything in one large stock pot. Saute onions in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in cheese, stir until melted.
Add torn, and/or crumbled tortillas, let dissolve.
Add fresh tortilla wedges prior to serving.
I sometimes serve inside an enchilada shell
I serve with corn bread.
Friend #2 varied the initial recipe as follows:
Sautéed 5 cloves of garlic with the onion
Added ½ of roasted chicken – shredded
1 tbsp Cumin
1-2tbsp Red Chili Powder (from new mexican red chilies)
1 4oz can diced black olives (only used 1/3 to ½ of can)
1 19oz jar enchilada sauce (red)
3 8oz cans of tomato sauce
1 15 oz can of Mexican tomatoes
1 2oz can of diced green chilies (mild)
1 cup sour cream
1 can of corn
2 cans of red kidney beans
I did not add the tortillas to the soup, but served them on the side. Also, I added the shredded cheese to each bowl individually.
Sounds great!